Best Potato Salad With Pesto And Bacon Recipes
PESTO POTATO SALAD
A creamy potato salad made with baby potatoes, mayonnaise, sour cream, pesto and sun-dried tomatoes. Topped with crispy bacon and basil.
Provided by VJ cooks
Categories Salad
Time 30m
Number Of Ingredients 7
Steps:
- Fry bacon until crispy. Once cooled, chop into small pieces.
- Boil potatoes until just cooked through.
- Drain potatoes then add sour cream, mayo, pesto and sun-dried tomatoes to the saucepan. Add half of the bacon then mix everything together.
- Pour into a serving dish and scatter over the rest of the bacon and basil.
- Serve warm or chill in the fridge until ready to serve.
Nutrition Facts : Calories 532 calories, Carbohydrate 42 grams carbohydrates, Cholesterol 48 milligrams cholesterol, Fat 34 grams fat, Fiber 5 grams fiber, Protein 16 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 640 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 24 grams unsaturated fat
DOUBLE POTATO SALAD WITH PESTO
Provided by Jeff Mauro, host of Sandwich King
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Place the potatoes in a large saucepan and add enough cold water to cover by 1 inch. Season the water generously with salt. Bring to a boil and immediately reduce the heat to a gentle simmer. Cook until potatoes are tender, about 10 minutes. Drain the potatoes and transfer to a large bowl. While potatoes are hot, add the vinegar and toss gently with a rubber spatula so the potatoes absorb all that vinegar flavor.
- Meanwhile, mix together the mayo, pesto, capers, Dijon and lemon zest and juice.
- Drain any excess vinegar that the potatoes haven't absorbed, then mix the potatoes with the dressing and season to taste. Top with crushed kettle chips.
POTATO SALAD WITH PESTO AND BACON
Inspired by leftover baby new potatoes and a big batch of homemade pesto, I came up with this yummy salad that's quite different from a traditional potato salad. I hope you like it!
Provided by Lennie
Categories Pork
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- For this recipe, use the tiniest new potatoes you can find; I used fresh baby potatoes from a farmers' market that were about the size of marbles. My potatoes were leftovers, so they were already boiled, but feel free to cook potatoes if needed; it will take longer to make this recipe though.
- In a mixing bowl, place the potatoes, onions, bacon and chives; lightly toss together.
- In a small bowl, stir together the sour cream, mayo and pesto; feel free to add more pesto if you wish.
- Add pesto mixture to potatoes and combine; taste. It will need salt and pepper.
- Chill for at least one hour before serving to let the flavours blend; taste before serving as it may need more salt. If desired, sprinkle parmesan over top of salad before serving; it's not necessary but it adds another flavour element to the salad that I felt went well.
- This recipe would easily double, if not triple.
Nutrition Facts : Calories 164.2, Fat 6.8, SaturatedFat 2.2, Cholesterol 10.4, Sodium 129.8, Carbohydrate 23.3, Fiber 3.1, Sugar 2.9, Protein 4
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